IMG_20151220_161253I was invited to a friend’s house just before Christmas for a secret santa pot luck party. After some internet searches for something new and fun, because I get bored making something I’m used to making, I decided to go for a ravioli bake (also an excuse to try out some new ravioli, because I don’t eat pasta often!)

I purchased two packs of ravioli, one was filled with ricotta and the other with porcini mushrooms and they were both rather delicious. Since the porcini mushroom ones were slightly overpowering, I mixed the two types for this recipe.

The most important part of this recipe, aside from selecting good ravioli or making your own, is to make a tomato sauce that your grandmother would’ve been proud of (or would be, if you’re lucky enough to have a living grandmother :)).

For the tomato sauce you will need:

2-3 cloves of garlic, minced

400g tomato sauce

oregano

1 cup water

apple cider vinegar

salt and pepper

For the dish:

Ravioli

1/2 cup or to taste grated Parmesan or mozzarella slices

To make:

Cook the ravioli for a few minutes in boiling water, then drain and carefully add a tiny amount of olive oil and stir through. You want to be gentle so as not to break the ravioli up.

Heat up some olive oil or coconut oil in a pan and start to fry the garlic, being careful not to burn. Then add the rest of the ingredients and bring to a boil. Reduce to a simmer and let it cook for about 20 minutes or until the consistency has thickened. You might want to add some tomato paste to help it along.

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Mix the tomato sauce with enough ravioli to fill your baking dish, then top up with grated Parmesan or mozzarella. You may even want to include some of this within the mixture for a cheesy, chewy, delicious surprise!


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When cooking with frozen prawns, my usual go-to dish is a curry – as you can see in my recipes here and here. This time, I combined one of my favourite pasta sauces with prawns and ham, and used coconut milk instead of regular cream or white sauce.

You will need (for 2 portions):

1 cup prawns, shells removed

2 slices of ham, cut into bite-size strips

2 cups spinach (more, if using fresh)

400ml can coconut milk

2 tablespoons Stilton (or Danish blue cheese)

1 medium onion

2 cloves of garlic

salt and pepper to taste

Rice / Pasta / Noodles / Quinoa to serve

*Make a vegetarian version by omitting the prawns and ham and replacing with mushrooms

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How to make:

Use a deep pan to heat up some coconut oil (or olive oil). Cook the onions until they start to turn translucent, stirring every few seconds to avoid browning. Add the garlic and prawns and continue stirring.

If you are using frozen spinach, defrost in the microwave before, then remove excess liquid before adding to the pan. Add the spinach and ham, and continue to stir, blending the ingredients together.

Now add the coconut milk and blue cheese, mashing the cheese to help it melt. Let the sauce come to a boil, then reduce to a simmer. Add some freshly ground pepper, and taste it to check if it needs some salt added too.

In the meantime, cook the noodles according to the instructions on the packet. Drain and add to your pan to mix everything together. Serve hot.

You might also enjoy: Prawn Risotto and Brussels Sprout, Spinach and Prawn Salad


Pasta of choice (about 80g per person is sufficient)
1 cup kale with main stalk removed
1/2 cup chopped ham
1 tablespoon olive oil
1 large onion, diced
2 tablespoons finely grated Parmesan
salt and pepper to taste

Method:

Set a pot of salted water to boil. In the meantime, fry the onion and chopped ham in a tablespoon of olive oil.

When the water boils, add your pasta too cook according to instructions on the packet. Then add the chopped kale 2 minutes before cooking time is up, and cover the pot. I found that I could turn the hob off at this point and let everything cook in the residual heat.

Drain, reserving some water from the pasta (about 2 tablespoons). Add the onions and ham and Parmesan.IMG_20150607_123720 IMG_20150607_124125
Stir the ingredients together to combine everything. Serve hot with some freshly ground pepper.